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May 7, 2013

Baked Acorn Squash with Cranberry-Orange Compote

My culinary class finally made it to vegetables.  I can't believe only one class is devoted to veggies, but we made the most of it.  My group did a lovely acorn squash dish that was so sweet and yummy.  I've blogged about baked squash before, but I've never made a cranberry sauce for squash or any other dish.  I know I will make this again at home, for special occasions and for every day meals.  We were give two versions of a cranberry sauce in our recipe packet, and the one we made was the second.  We probably could have let it simmer and reduce further to make it thicker, but were constrained by time in the class.  It still looked as good as it tasted!

Baked Acorn Squash

Yield:  8 servings

8 oz. Butter, melted
5 oz. Brown Sugar
4 Acorn Squash, halved, seeded
3/4 tsp. Salt or to taste
1/4 tsp. Pepper or to taste

1.  Preheat oven to 350 degrees F.
2.  Heat the butter and brown sugar together in a saucepan to make a glaze.  Brush it on the squash.  Reserve the remainder of the glaze.
3.  Bake the squash halves, cut side down, until they are almost tender.  Baste them periodically with the reserve glaze.  Finish cooking with cut side up.
4.  To serve, cut the squash into wedges.  Spoon hot cranberry compote or cranberry sauce (recipes below) over the squash.

Cranberry-Orange Compote

1 1/2 lbs. Cranberries
9 oz. Orange Juice
6 oz. Water  (as needed)
2 1/2 Tbsp. Sugar (as needed)
2 1/2 oz. Orange zest, blanched

Combine the cranberries, orange juice, and water to barely cover the berries.  Add sugar to taste.  Simmer the berries over medium heat until they are softened and thickened, approximately 10 minutes.  Add the orange zest. 

Cranberry Sauce

Yield:  1 Qt.

12 oz. Cranberries, fresh or frozen
12 oz. Sugar
2 Tbsp. Orange Juice Concentrate
2 Tbsp. Orange Zest
1 Tbsp. Ginger, fresh, minced

Combine all ingredients and bring to a boil.  Simmer for ten minutes, skim and cool.

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